Satay Chicken & Coconut-Makrut Lime Sauce
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Satay Chicken & Coconut-Makrut Lime Sauce

Satay Chicken & Coconut-Makrut Lime Sauce

with Quick-Prep Roast Veggie Medley

Sometimes only a big ole pumpkin salad will do! With the additions of satay chicken and a coconut-makrut sauce, you'll be thanking us later once you plate this one up.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Calorie Smart
Under 40g carbs
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

1 bag

sweet potato, carrot & zucchini mix

2 leaves

makrut lime leaves

1 packet

chicken tenderloins

1 sachet

satay seasoning

1 packet

garlic paste

1 packet

coconut milk

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

brown sugar

½ tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)


vinegar (white wine or rice wine)


Nutritional Values

Energy (kJ)2314 kJ
Fat24.2 g
of which saturates16 g
Carbohydrate36.4 g
of which sugars19.8 g
Dietary Fibre11.8 g
Protein45.7 g
Sodium936 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato, carrot & zucchini mix on lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.


• Meanwhile, thinly slice makrut lime leaves. • In a medium bowl combine satay seasoning and a drizzle of olive oil. Add chicken, toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side.

TIP: Makrut lime as fibrous in texture, so try to slice them as fine as possible!


• Wipe out and return the frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic paste and lime leaves, stirring, until fragrant, 1 minute. • Reduce heat to low, then add coconut milk, the brown sugar and soy sauce. Stir to combine and simmer until reduced slightly, 2-3 minutes.


• To tray with roast veggies, add mixed salad leaves and a drizzle of vinegar to oven tray and gently toss to combine. Season to taste. • Slice the chicken (if preferred). • Divide roast veggie medley between bowls then top with satay chicken. • Spoon over coconut-makrut lime sauce. Enjoy!